Foods & Ingredients

Is Quorn Vegan?

Is Quorn Vegan?

First spouting the idea in 2011, the very first product from the Quorn range which was made entirely vegan was named the Quorn Vegan Burger and was initially made available to U.S customers. It currently has multiple Vegan products which have since also been released to the U.K market.

With the goal to reduce the usage of eggs within their product range, the Quorn brand proactively created the Vegan food range to meet the demands of hungry vegans throughout the U.S and U.K market as of 2015.

Quorn’s message has been to bring people delicious and exciting food that is good for the planet, which sends out a strong message to other meat producing manufacturers.

With the rising number of vegans worldwide, it’s essential that companies like Quorn take the lead in creating ethical and nutritious food to keep up with the demand of consumers who want to better the planet.

Quorn Products that are Vegan

Is quorn vegan
Img credit Quorn

Vegan Quorn products were only released to the public until 2011 which sparked the idea to service the ever-growing demand for vegan products, and expanding their range to multiple products.

Quorn’s range of vegan products ranges from faux fish, beef and chicken as well as breaded fillets and hot and spicy burgers.

Quorn’s Vegan range includes the following products:

  • Quorn Vegan Nuggets
  • Quorn Vegan Pieces
  • Quorn Vegan Fillets
  • Quorn Vegan Breaded Fillets
  • Quorn Vegan Fishless Fingers
  • Quorn Vegan Hot & Spicy Burgers
  • Quorn BBQ Strips Quorn Five Grain Fillet


With the major ingredient of Mycoprotein, the Quorn Vegan products are high in protein and fiber which covers necessary dietary requirements

Mycoprotein (88%), Potato Protein, Pea Fibre, Firming Agents (Calcium Chloride, Calcium Acetate), Water, Flavouring, Wheat Gluten, Stabilisers (Carrageenan, Sodium Alginate).

Allergens: Contains Wheat Gluten. There have been rare cases of allergic reactions to

What is Mycoprotein?

Mycoprotein is created by a process where spores are fermented in giant vats, with glucose as a food source and other nutrients to complete the process. The end result is a fibrous dough that is very high in fiber and protein. It’s said to have meat like texture and a slight mushroom smell. It was first created back in the 1980’s by British industrialists who were intimidated by a global food crisis and meat shortage, resulting in a lack of protein for human consumption.

Source(Scientific American)
Source (Quorn website)

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